Roast Turkey With Cranberry-Apricot Stuffing

14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground

1. Place bread in a large bowl and set aside.
2. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
3. Preheat oven to 325 F.
4. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
5. Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
6. Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
7. When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving.

Enchilada Lasagna

Ingredients

For sauce:

• 2 dried chipotle chiles, stems and seeds removed, diced
• 3 large garlic cloves, minced
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons toasted cumin seeds, freshly ground
• 2 cups chicken broth
• 3 cups tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For filling:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, cubed
• 1 1/2 cups diced onion
• Pinch kosher salt
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• 12 (6-inch) corn tortillas
• 3 cups shredded queso fresco or Monterey Jack
• Nonstick cooking spray

Directions

Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Fresh Egg Fettucine

Ingredients

2 cups semolina (sometimes called semolina flour)

5 large eggs, lightly beaten

Equipment: a pasta machine 

Preparation/Directions

Make dough: 

Combine flour and semolina, then mound on a work surface (preferably wooden). Make a well in center and add eggs and 1/2 teaspoon salt to well. (Alternatively, put ingredients in a food processor.)

Gradually stir enough flour into eggs (using a fork) to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in wall of well. Knead remaining flour into mixture with your hands to form a dough (it should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. (If using a processor, blend about 30 seconds total.)

Cover dough with an inverted bowl and let dough rest 1 hour to make rolling easier.

Roll out pasta:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining dough under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.

Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the second to narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet in half crosswise.

Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of chairs to dry.) Roll out remaining pieces of dough in same manner.

Cut pasta:
Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across floured baking sheets. (Alternatively, lightly flour strips and hang over backs of chairs.) Repeat with remaining sheets of pasta. Let pasta dry at least 5 minutes before cooking.

Cook pasta:
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, about 2 minutes (do not overcook). Drain.

Cooks' notes: •Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
•Fettuccine can be dried until leathery but still pliable, about 30 minutes, then chilled in sealable bags up to 12 hours.  

Bistek - Filipino Beef Steak- Step by Step

1/2 kilo sirloin steak, sliced thin

1/2 cup soy sauce

1/4 cup lime juice

1 teaspoon sugargarlic minced
2 medium sized potatoes cut into wedges
3 medium size onions cut into rings
pepper to taste

Step 1


Mix lime juice, soy sauce, sugar, pepper and half of the minced garlic to make the marinade.

Step 2

Pour the marinade over the beef. Let sit for about 30 minutes.

Step 3

Heat some oil in the pan and fry the potatoes till golden brown.

Step 4

Set aside.

Step 5

In the same pan saute the remaining garlic. add in the marinated beef and stir fry till brown.

Step 6

Pour a little bit of the marinade diluted in some water and simmer to make sauce. When beef is tender add in the potatoes and onion rings.

Step 7

Mix and let the heat wilt the onions a bit. served best together with a cup of rice.

Miso Sesame Grilled Blade Steaks

• 
  Ingredients
• 
  2 tablespoons miso
  1 1/2 tablespoons mirin (Japanese sweet rice wine)
  1 teaspoon soy sauce
  1 teaspoon Asian sesame oil
  1 1/2 pounds (1/2-inch-thick) blade steaks
• 
  Preparation
• 
  Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.
  Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); seegrilling procedure
  Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
  Serve with: Spicy Napa cabbage slaw and steamed rice

Massaman Curry

RECIPE INGREDIENTS

1 tablespoon cooking oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon chopped fresh ginger

1 teaspoon Chinese five spice power

1 teaspoon ground cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1 teaspoon salt

1 cup canned low-sodium chicken broth or homemade stock

1/2 cup canned unsweetened coconut milk or heavy cream

1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces

1/2 cup chopped peanuts

1/2 pound plum tomatoes (about 4), cut into wedges

3 tablespoons chopped cilantro

DIRECTIONS

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

Nutrition Facts per ServingYield: Serves 4

Calories: 428 Fat. Total: 20g
Carbohydrates, Total: 20g Cholesterol: 87mg
Sodium: 737mg Protein: 43g
Fiber: 4g % Cal. from Fat: 42%
Fat, Saturated: 0g

Charleston Chicken and Rice

Ingredients and Directions

1 tablespoon oil

1/4 cup minced green onions

1 cup long grain rice

1 cup chicken broth

1 cup water

1 1/2 teaspoons paprika

1/4 teaspoon pepper

1/2 teaspoon salt

2 cups diced cooked chicken or turkey

1/4 cup sliced pimiento

1 tablespoon sauce diable or

1 tablespoon worcestershire sauce plus 1 tsp prepared -- mustard


Heat oil in wok.
Add green onion and stir fry until soft.
Stir in rice until grai ns are coated with oil.
Pour in broth and water.Add paprika,pepper and salt.
Stir only until blended.
Bring to a boil cover and reduce heat.
Simmer until rice is tender and almost all liquid has been absorbed.
Add chicken and pimiento.
Stir ge ntly to blend.
Remove wok from heat and let stand,covered for about 10 minutes.
Stir in sauce diable or worcestershire sauce with mustard.
If necessary return w ork to low heat.
Toss and stir gently with a fork until reheated from the Frozen Assets List